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Tomato & Macadamia Mozzarella Pasta

(recipe, Carrie Stewart)

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  1. Linguine
  2. 500 g carrots (4 medium-sized), peeled
  3. 500 g parsnip (4 medium-sized), peeled
  4. ½ Tbsp. salt
  5. 15 large basil leaves, cut chiffonade
  6. 2 Tbsp. Italian seasoning
  7. 2 cups baby plum tomatoes, cut into small sections
  8. Macadamia Mozzarella
  9. ¾ cup macadamias
  10. ¾ cup cashews
  11. 1 Tbsp. Nama Shoyu orTamari
  12. 2 t lemon juice
  13. ¼ cup water
  14. 1 Tbsp. nutritional yeast (optional)
  15. Red Pepper Sauce
  16. ½ cup pine nuts
  17. 1 red pepper
  18. ½ Tbsp. lemon juice
  19. 1 Tbsp. Nama Shoyu orTamari
  20. 1 Tbsp. agave


  1. Turn the carrot and parsnip into thin strips with a
  2. mandoline, then cut lengthwise with a knife to
  3. achieve linguine stips.Alternatively you can can make
  4. spaghetti with a spiral-slicer.
  5.  In a bowl combine the vegetable pasta (linguine)
  6. you have produced with the salt and mix well by
  7. hand. Leave to stand whilst preparing the
  8. mozzarella.
  9.  Combine all mozzarella ingredients in aVita Mix
  10. or food processor (aVita Mix isn't a food processor,
  11. it's more of a blender but no other blender that I
  12. know of is suitable to make the cheese so an
  13. 'ordinary' processor is the next best thing). Blend
  14. until a creamy texture is achieved, you may need to
  15. add a couple of tablespoons of extra water to get it
  16. all to mix. Set aside.
  17.  Mix all Red Pepper sauce ingredients in aVita Mix
  18. or blender until smooth (blender is ok for this at the
  19. mixture is saucier :-) than the cheese).Again, you
  20. may need to add water to get a 'sauce' consistency.
  21.  Go back to the linguine and you should find that
  22. it has released it's water and is now softer and has a
  23. cooked 'al dente' feel about it. Wash the salt off and
  24. dry with kitchen towel or a salad spinner.
  25. Transfer linguine to a clean, dry bowl and add the
  26. remaining linguine ingredients. When thoroughly
  27. mixed add the macadamia cheese and mix again by
  28. hand to coat all linguine in the cheese mixture.
  29.  Serve with the Red Pepper sauce.
  30. Tip: You can build the pasta up in a metal ring
  31. available from most cookshops and then remove the
  32. ring so you get a pasta ‘tower’, drizzling the sauce
  33. around the edge of the plate.